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Old 07-01-2012, 01:39 PM   #1
steviesteve31
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Jan 2012
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I wanted to try my hand at building a recipe. The base comes from Cheezydemon3, but I wanted to add a little something to it. Something light and sessionable.

3 lbs x-dark DME
3.3 lbs amber LME
1 lb roasted barley
1/2 lb carpils
1 lb cyrstal 60 (or 40?)
1 lb brown sugar (30 minutes)

1 oz Fuggles 45 minutes
1/2 oz perle 30 minutes
1/2 oz perle 15 minutes
1/2 oz simcoe 5 minutes

Steeping @ 150-155
sparge @ 170

US-05 cause its a forgivable yeast

Any help would be greatly appreciated.
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Old 07-01-2012, 03:20 PM   #2
Ravenshead
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I haven't done many extract brews but when I did I'd try to use the lightest extract I could and let the steeping grains give me my color. As I recall, the lighter extracts are more fermentable so you don't run the risk of a fermentation stuck at 1.020. If you want to go dark add some chocolate or black patent.

I've never tried simcoe in anything other than a pale ale/IPA so I'm not sure how that will go.

What was your thought behind the brown sugar? It will boost your alcohol but won't have a big impact on taste if that's what you were looking for.
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Old 07-01-2012, 03:37 PM   #3
steviesteve31
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Originally Posted by Ravenshead View Post
I haven't done many extract brews but when I did I'd try to use the lightest extract I could and let the steeping grains give me my color. As I recall, the lighter extracts are more fermentable so you don't run the risk of a fermentation stuck at 1.020. If you want to go dark add some chocolate or black patent.

I've never tried simcoe in anything other than a pale ale/IPA so I'm not sure how that will go.

What was your thought behind the brown sugar? It will boost your alcohol but won't have a big impact on taste if that's what you were looking for.
I thought the closer to flame out the more flavor of the sugar will come through.
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Old 07-01-2012, 07:04 PM   #4
vmaxept
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The brown sugar taste/flavor is lost during the heat of fermentation. Some have added it after 5 days. I have not tried that. There may be a steep grain that will impart the molasses taste you are expecting from brown sugar.

Others have used a slight addition of molasses but I read you have to be carefull. I added 1 oz to a 2.5g recipe of Jamaican Mon, it was good

*Simcoe hops are best for IPA PA. Fuggles is great for darks mostly used for aroma and flavor
Perle is for German Ale Wheat Pils.

Might consider Northern?

Of course its your beer Sometimes good to go for it


* I use this link to learn about hops, best resource I have found. I spend 'hours' reading this
http://beerlegends.com/hops-varieties

I had a dark Oatmeal Stout all extract get stuck at FG 1.022. I bottles anyway, turned out great.
I do like dark porter and stouts. Might suggest as 'steve' said and change out the amber LME for a light LME and try another dark steep grain.

*I am not an expert on steeping just moving to that method.

RR

 
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Old 07-01-2012, 09:32 PM   #5
amandabab
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Quote:
Originally Posted by steviesteve31 View Post
I wanted to try my hand at building a recipe. The base comes from Cheezydemon3, but I wanted to add a little something to it. Something light and sessionable.

3 lbs x-dark DME
3.3 lbs amber LME
1 lb brown sugar (30 minutes)
over 7 lbs of fermentables
over 6lbs of amber/dark

nothing about this says light or session beer.

 
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Old 07-02-2012, 12:03 AM   #6
steviesteve31
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thats why im asking what can i do to make it better
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Old 07-02-2012, 12:43 AM   #7
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Quote:
Originally Posted by steviesteve31 View Post
thats why im asking what can i do to make it better
Well, what style are you going for? Hard to give advice without knowing what you're after. You say light and sessionable but your ingredients aren't gonna give you anything close to that.

A nice light APA would be something like this:

6lb Light DME
1/2 lb Crystal 40

1/2 Perle @ 60
1/2 Perle @ 10


No offense but the recipe you posted up looks nothing like what you're after.

 
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Old 07-02-2012, 12:46 AM   #8
amandabab
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Quote:
Originally Posted by steviesteve31 View Post
thats why im asking what can i do to make it better
you almost have a stout as is.

its going to be roasty, black as obsidian and most likely hit the 1.020 curse.

getting away from stoutish
no roasted
75% of the crystal, 20L-40L
no brown sugar
maybe keep the same amount of extract but light/x-light (maybe some amber at a top but very little)
carapils is a personal taste thing
the hop schedule is a personal taste thing

 
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Old 07-02-2012, 12:48 AM   #9
steviesteve31
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thats what i am looking for thank you. So if I add LME and sugar with the steeping grains it would end up being a big sweet beer?
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Old 07-02-2012, 02:18 PM   #10
DGibb
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I plugged the recipe you have in to BeerCalculus (at work, don't have access to my BeerSmith!) and came up with the following:

OG 1.059
FG 1.016
ABV: 5.7%

IBUs: 42.8 (Rager)
SRM: 94

According to this, you have a nearly 6% BLACK beer with quite a bit of roasty malt character and hop character from the boil. If you're looking session, use the APA recipe above.

You wouldn't necessarily end up with sweet beer if you add sugar at different times. Remember that if you use a fermentable sugar in the primary, you will more likely end up with a higher ABV rather than sweetness.
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